Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02382.x/fullpdf
Reference27 articles.
1. Effect of addition of biopolymers on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes;Alvarez;European Food Research and Technology,2008
2. Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends;Alvarez;Journal of the Science of Food and Agriculture,2009
3. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade;Bendini;Molecules,2007
4. Dynamic viscoelastic properties of foods in texture control;Bistany;Journal of Rheology,1983
5. Influence of crystallisation conditions on the large deformation rheology of inulin gels;Bot;Food Hydrocolloids,2004
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1. Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting;Foods and Raw Materials;2018-12-20
2. Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins;CyTA - Journal of Food;2017-08-02
3. Thermal Processing of Potatoes;Advances in Potato Chemistry and Technology;2016
4. Sensory and Texture Properties of Mashed Potato Incorporated with Inulin and Olive Oil Blends;International Journal of Food Properties;2013-03-11
5. Time-independent and time-dependent rheological characterization of vegetable-based infant purees;Journal of Food Engineering;2013-02
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